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🍰 Crunchy Lemon Tart with Fresh Raspberries

738 kcal · 30 min · 4 servings

Crunchy Lemon Tart with Fresh Raspberries Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Preheat the oven to 180 degrees Celsius with top and bottom heat.
  2. 2. Place 150 grams of soft butter, 100 grams of powdered sugar, and a pinch of salt into a large bowl.
  3. 3. Add one whole egg and the flour to the bowl.
  4. 4. Mix the ingredients with a hand mixer using a dough hook until a uniform shortcrust pastry dough forms.
  5. 5. Place the finished dough in the refrigerator for a while to let it firm up.
  6. 6. Thoroughly wash the lemons under running water.
  7. 7. Grate about one teaspoon of fine lemon zest and set it aside.
  8. 8. Cut the lemons in half and squeeze out the juice.
  9. 9. Measure the lemon juice with a measuring cup until you have exactly 150 milliliters.
  10. 10. Add the measured lemon juice and the grated zest to a clean bowl.
  11. 11. Add crème fraîche, cream, the remaining eggs, and the remaining powdered sugar.
  12. 12. Whisk the filling mixture well until it is completely smooth.
  13. 13. Take the dough out of the refrigerator and grease a tart pan with the remaining butter.
  14. 14. Place the dough between two sheets of baking paper.
  15. 15. Roll the dough round and flat using a rolling pin.
  16. 16. Carefully place the rolled-out dough into the tart pan.
  17. 17. Press the dough at the edges to create a border about two centimeters high.
  18. 18. Cover the dough base with a new sheet of baking paper.
  19. 19. Fill the baking paper with dried legumes such as peas or beans to weigh it down.
  20. 20. Bake the dough base in the preheated oven for about 10 minutes.
  21. 21. Take the pan out of the oven and remove the baking paper along with the legumes.
  22. 22. Pour the prepared lemon cream into the pre-baked dough base.
  23. 23. Place the tart back in the oven and finish baking it for about 50 minutes.
  24. 24. Wash the fresh raspberries under cold water and let them drain well.
  25. 25. Take the finished tart out of the oven and let it cool completely on a wire rack.
  26. 26. Serve the cooled tart garnished with the fresh raspberries.

Nutrition per serving